300g King Edward potatoes (peeled weight), cubed
1 sweet potato (250g peeled weight), peeled and cubed
300g pack Asda Vacuum Packed Cooked Beetroot, cubed
2 red onions, cut into wedges
225g Asda Extra Special Spanish Chorizo Casero, cut into 2.5cm cubes
1tbsp sunfl ower oil, plus extra for frying
2tsp wholegrain mustard
2tbsp Worcestershire sauce
4 free-range eggs
Preheat the oven to 190C/170C Fan/Gas 5. Add the potatoes and sweet potatoes to a pan of boiling water. Return to the boil and simmer fast for 5 minutes. Drain well.
Put the potatoes in a large, ovenproof dish with the beetroot, onions and chorizo. Mix together the oil, mustard and Worcestershire sauce, pour over the vegetables and mix well. Bake for 40 minutes, stirring halfway through.
Fry the eggs in a little oil and serve on top of the hash. Season with black pepper.